What's your favorite appetizer?
Kathsgrdn
4 months ago
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Favorite appetizers?
Comments (1)sadler -- if you go the recipe exchange forum, there is a recent appetizer/hors doeuvre thread. But here are some that I like. MUSHROOM SNACKS 1 pkg (3 oz.) cream cheese 1 can (4 oz) mushroom stems and pieces, drained and finely minced 2 Tbs diced pimento 1 Tbs Dijon mustard 1 can (8 oz) refigerated quick crescent dinner rolls 1 egg, beaten Poppy, caraway or sesame seeds (I consider the beaten egg and seeds to be optional and rarely use them) In small mixing bowl, combine cream cheese, mushrooms, pimento and mustard; blend well. Separate crescent dough into 4 rectangles; firmly press perforations to seal. Spread each rectangle with 1/4 of the mushroom mixture. Starting with long side, roll up, jelly-roll style. Cut each roll into 6 pieces. Place seam-side down on greased cookie shoot. Brush with beaten egg and sprinkle with seeds. Bake in preheated 375 oven for 15 minutes until golden brown. Note: If you take the crescent rolls out the refrig and let them come to room temp, they will roll out in one big piece and you won't need to press the perforation sections together. Just spread the ingredients over the whole piece and roll up on the long side and slice. When I use a silicone baking sheet, I don't grease it. I've never baked these ahead, but I bet they would be just fine reheated after a day or two stored in the refrig. WRAPPED BABY DILLS Baby dill pickles (dry on paper towel) Cream cheese (room temp) Thin sliced turkey or ham Spread cream cheese onto thin sliced meat. Roll the pickle up in the meat. Add as many layers as you lik. Chill until ready to serve. Cut pickles into 1/4" pieces and serve. Is that easy or what! NEIMAN MARCUS DIP 2 C shredded cheddar 1 pkg bacon - chopped - fried - drained 1 small can chopped black olives'1 bunch (about 5) green onions - chopped Mayonnaise Mix first 4 ingredients together and add just enough mayo to hold together. Let sit, covered in the refrigerator over night. Before serving )bring to room temperature, it will be necessary to add a little more mayo to mix to serving consistency. Serve with bread pieces or plain crackers. Tortilla chips are a favorite, though. SALMON BALL 1 - 15 1/2 oz can salmon, drained and flaked 1 - 8 oz pkg cream cheese, softened 1/2 cup chopped pecans 2 Tbs grated onion 1Tbs lemon juice 1 Tbs prepared horse radish 1/4 tsp salt 1/4 cup chopped fresh parsley lemon slices for garnish, optional Combine alll ingredients except parsley and lemon slices. Shape into ball and roll in parsley. Garnish with lemon slices and serve with crackers. May be frozen in an air tight container....See MoreSunday's Question.........
Comments (19)Sicilian Fire Sticks A delicious blend of Italian sausage, chopped grilled chicken, bacon, roma tomatoes, jalapenos, and creamy Italian cheeses, rolled in a tomato basil tortilla. Served with ranch and spicy marinara From Johnny Carino's Restaurant - OMG! Gayle...See MoreLOOKING for: Your favorite easy appetizers or finger foods
Comments (9)Here's a recipe I just came across at Food Network Canada site. I don't eat salmon (can't stand the smell!) but it sounds like it would be good and thought I'd share. Salmon Potato Cakes with Dipping Sauces Yield: 4 Salmon Potato Cakes 1 cup new mini potatoes, cooked (250ml) 1 can - 7.5 oz. Wild Sockeye salmon, drained, flaked, liquid reserved (418g) 1 egg, lightly beaten 1 clove small garlic, chopped 1 tsp grated lemon zest (5ml) 1 tsp lemon juice (5ml) 1/4 tsp salt (1ml) 1/4 tsp freshly ground black pepper (5ml) 1 tsp Worcestershire sauce 1 pinch of paprika 1 tbsp chopped cilantro (15ml) 1 tbsp chopped parsley (15ml) 1/2 cup cracker crumbs (125ml) 3/4 cup Panko or fresh breadcrumbs (375ml) 3 tbsp butter (30ml) 3 tbsp canola or vegetable oil (30ml) Chipolte Dipping Sauce 1/2 cup sour cream (125ml) 2 tbsp regular or light mayonnaise (30ml) 1/2 tsp minced, canned chipolte (2ml) 1/4 tsp adobo sauce (1ml) 1 tsp lime juice 1/4 tsp freshly ground black pepper (1ml) Dilly Dipping Sauce 1/2 cup sour cream (125ml) 2 tbsp mayonnaise (30ml) 2 tbsp dill pickle relish (30ml) 1 tsp lemon juice (5ml) 1/4 tsp freshly ground pepper (1ml) Salmon Potato Cakes Remove skin from salmon. Mash bones and salmon. Combine salmon, egg, garlic, lemon zest, lemon juice, salt, pepper, Worcestershire sauce and paprika. Kids Variation: Divide 1 cup of mixture.Form four 2-inch patties and coat with reserved cracker crumbs.Set aside. Adults Variation: Divide 2 cups of salmon mixture and add cilantro and parsley. Form four 3  inch patties and coat with Panko or fresh breadcrumbs.Set aside. Heat butter and oil in a large nonstick skillet over medium heat. Place all patties in the pan. Cook for 2  3 minutes per side, until golden brown and heated through. TIP: Instead of frying patties you can bake them in an oven. Just place patties on a baking sheet lined with parchment paper. Spray each patty on both sides with cooking spray. Bake in 350F/180C oven for 10 minutes. Turn each patty and continue to bake for an additional 10 minutes, or until golden brown. Serve with Chipolte or Dilly dipping sauce. Chipolte Dipping Sauce Mix sour cream, mayonnaise, chipolte, adobo sauce, lime zest, lime juice and pepper together until smooth. Dilly Dipping Sauce Mix sour cream, mayonnaise, relish, lemon juice and pepper together until smooth....See MoreMenu, again. Favorite summery appetizer that does not involve cheese.
Comments (33)OMG i'd love that, I love love artichokes, and lemon. Thx! BTW, someone wanted this recipe for Grilled Romaine Salad. I make it exactly as is... yes it has a ton of herbs. It is lovely. Grilled Romaine Salad serves 6 3 heads romaine lettuce 1 bunch radishes, sliced crumbled blue cheese 1⁄4 cup crème fraiche or sour cream 1⁄4 cup buttermilk 2 tablespoons capers, chopped 1⁄2 cup chopped herbs (parsley, dill, tarragon, chives) 1⁄2 teaspoon minced garlic salt and pepper To make the dressing: whisk together all the ingredients and season to taste with salt and pepper. Set aside. Heat the grill. Prepare the romaine by trimming and cutting into quarters. Drizzle with olive oil and salt and grill a few minutes; until slightly charred on all sides. Remove to a platter Immediately drizzle dressing over the lettuce. Top with crumbled blue cheese and radishes to serve....See Morebeesneeds
4 months agoKathsgrdn
4 months agolast modified: 4 months agochloebud
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4 months agoAnnie Deighnaugh
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